My search for recipe inspiration can take rather circuitous routes. I suppose most searches on the internet can take you places unknown. I mean, how did I start searching for a veggie hash muffin recipe and end up trying a recipe for chocolate quinoa muffins? My curiousity about how quinoa would work in a muffin got the best of me and in the end, I am glad I went for it. The recipe I started with mixed everything in a blender, I went for the stir method. The end result was a rather crumby muffin, breaking up the cooked quinoa in the blender as in the original recipe is a better way to go. I made my own muffin liners this time around. Check out the link at the end of this recipe to learn how you can make them out yourself.

Chocolate Quinoa Muffins

Adapted from Wholesome Food

2 1/3 c cooked quinoa, this is what you will yield from cooking 1 cup quinoa
1 c sugar
1 c cocoa powder
1/2 c chopped pistachios
3/4 c melted butter
1/3 c milk (not skim)
4 eggs
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract

Preheat oven to 350 degrees.

In a blender, combine the milk, eggs and vanilla in a blender. Add remaining ingredients except for pistachios and blend until combined. Transfer to a bowl and stir in pistachios.

Distribute batter evenly between muffin cups and put into the oven on the middle rack, check them at 25 minutes to see if they are done - that's when they pass that all important toothpick test.

Here is the video on how to make your own muffin liners with parchment paper.